132 dry rub recipes

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Bring a new look to the holiday with this succulent dish that rounds out any family tradition.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

Bell peppers and sausages are cooked in a tasty tomato sauce, then served over a bed of warm penne. An ideal meal for a busy week night.

Smooth Rich Flavor In This Wonderful Tasting Gravy!! ..Thicken With A Potato Blended In!! ..A Few Fresh Herbs And Mushroom!!

South Carolina style pulled pork. Both grilling and finishing in the oven reduce the cooking time while the authentic mustard based rub and barbecue sauce deliver bright tangy tender pork.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Smoked prime rib seasoned with paprika, onion powder, salt, pepper, and cayenne, then slow-smoked over indirect heat with rosemary added late. A low-and-slow holiday roast pulled at medium rare.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

No-knead herb bread with whole wheat flour, basil, and sage made in a bread machine. A soft, fragrant loaf with an earthy herb flavor and zero hand-kneading required.

Rice and Italian sausage stuffing with raisins, mustard greens, Parmesan, sage, thyme, and rosemary. A bread-free stuffing for a 10-12 pound turkey, make-ahead friendly.

A useful dry rub to add flavor to all kinds of poultry.

Chili-rubbed barbecue chicken with a brown sugar-cayenne dry rub and hickory mop sauce with orange juice, soy sauce, and hot sauce. Smoky, spicy grilled chicken.

Dry-rub beef jerky with thyme, oregano, marjoram, and basil pounded into round steak. A no-marinade Italian-herb-style jerky slow-dried in a very low oven for hours.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.